#SundaySupper: Healthy Green Recipes for Saint Patrick’s Day

St. Patrick’s Day is Friday and the Sunday Supper crew has over 35 healthy recipes from breakfast to dessert to make you feel less guilty about all of that Guinness and Bailey’s you’re likely to indulge in over the weekend. Thanks Christie from A Kitchen Hoor’s Adventures for hosting this event.

I tried something completely new to share today and am happy to say that my “bravery” paid off with a side dish that we’d be (and have been) happy to repeat.

Grilled and wilted greens isn’t exactly a new phenomenon but it’s one that’s always kinda made me cringe. Lettuce is supposed to be crisp and refreshing. How can grilling it be a good idea and why is it so popular?

As for cabbage – that’s a green that can be served warm and often is, but I’ve never really cared for it hot. That’s the only reason I didn’t like my mom’s cabbage rolls growing up (though I should revisit them now that I’m a food blogging adult).

Yet here I am, sharing a recipe for grilled cabbage. And it’s fantastic! It’s warmed through, charred to a level of near sweetness, and maintains texture. Topped with a fresh dressing makes it nearly addicting. This side dish is quite easy to do in 10 minutes and can be done indoors on a grill pan. But if you’re out grilling already, just throw that cabbage on the grill while you’re at it!

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Grilled Cabbage with Spicy Lime Dressing

Ingredients:

  • 1 head of cabbage
  • canola oil, for brushing
  • 1/4 C lime juice
  • 1/4 C extra virgin olive oil
  • 1/4 C fresh cilantro
  • 2 cloves garlic
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/4 tsp sugar
  • lime wedges

Steps:

  1. Clean the outer leaves from the cabbage. Cut into 8 wedges, leaving the core intact for easy handling.
  2. Brush wedges with oil.
  3. Grill cabbage 4-5 minutes on each side, until charred and warmed through.
  4. Make the dressing: Combine lime juice, olive oil, cilantro, garlic, salt, cayenne, and sugar in a blender and blend until smooth.
  5. Spoon dressing over the grilled and serve with lime wedges.

*This recipe is adapted from Faith at http://www.thekitchn.com/recipe-grilled-cabbage-wedges-with-spicy-lime-dressing-157671*

Grilled Cabbage with Spicy Lime Dressing for #SundaySupper from Sew You Think You Can Cook

Best Breakfasts

Must Make Main Dishes

Scrumptious Salads

Stunning Sides

Dreamy Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Corned Beef and Cabbage Turnovers

I have a funny story regarding corned beef that is probably really one of those “you had to be there” stories to find amusing, but I’m going to tell it anyway.

Have you ever played Taboo? It’s a fun game in which players try to describe a word without using certain “taboo” words or phrases. It was hugely popular amongst our families when we were in college.

Stuart and I each had a game set, but they were manufactured in different years and therefore the cards are different.

Corned beef hash is on one of the cards in the older deck. It’s a dish that, at the time, none of us younger players had ever heard of. With no way to describe it, a point was given to the opposing team and play moved on. Since that point, if there’s ever a pause in clue giving or zero idea on the guessers part, we automatically guess “corned beef hash!” (We’re never right.)

So what is corned beef?

Corned beef is salt-cured beef which became popular during wartime when fresh meat had to be rationed. Its most common uses are for sandwiches or hash.

One of these days I’ll actually make corned beef hash.

We’ve enjoyed corned beef in my Irish Bread Braid and in these turnovers. Makes me wonder why I only cook with it in March.

Corned Beef and Cabbage Turnovers

Ingredients:

  • 2 tbsp canola oil
  • 1 C diced yellow onion
  • 4 C coleslaw mix
  • 1/2 lb corned beef, finely chopped
  • 1 box of 2 sheets frozen puff pastry, thawed
  • 1 egg, whisked with a little water

Steps:

  1. Heat oil in a large skillet over medium heat. Saute onion for 5 minutes, stirring occasionally, until translucent and tender. Add the coleslaw, stirring occasionally, for another 5 minutes. Stir in corned beef and season to taste with S+P. Set aside.
  2. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  3. On a floured surface, roll out the puff pastry and seal the seams. Cut out 9 squares from one sheet. Put 1-2 tbsp of filling onto each square.
  4. Roll out the second sheet of puff pastry and cut out 9 more squares. Stretch the squares to fit over the filling and use a fork to seal the edges of the turnovers. Using a paring knife, cut a small slit in the tops of the turnovers.
  5. Place turnovers onto the prepared baking sheet. Brush with egg wash.
  6. Bake for 20 minutes, until golden brown.

*This recipe is adapted from Lori at http://www.recipegirl.com/2007/03/14/corned-beef-cabbage-turnovers/*

Corned Beef and Cabbage Turnovers | Sew You Think You Can Cook

 

Parmesan Crusted Potato Wedges

With St. Patrick’s Day fast approaching, you’ll see the price of potatoes dropping. While colcannon, mashed potatoes with kale or cabbage, is the popular side dish associated with the holiday, I have another suggestion for you.

Parmesan Crusted Potato Wedges.

These baked beauties are perfect for celebrating alongside an Irish dinner with a good beer. And will become a year round favorite, too.

Parmesan Crusted Potato Wedges

Ingredients:

  • 3 large Russet potatoes, sliced in wedges
  • 1/4 C olive oil
  • 2 tsp Italian seasoning (or any blend of seasonings you prefer)
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1/2 C shredded Parmesan cheese

Steps:

  1. Preheat oven to 400 degrees F. Grease a large rimmed baking sheet.
  2. In a large bowl or plastic bag, combine the olive oil, Italian seasoning, salt, pepper, and garlic powder.
  3. Rinse potato wedges and pat dry. Toss in the seasoned oil. Arrange in a single layer on the prepared baking sheet. Sprinkle with Parmesan.
  4. Bake 35 minutes, or until fork tender.

*This recipe is adapted from Amy at http://theblondcook.com/baked-herb-parmesan-potato-wedges/*

Parmesan Crusted Potato Wedges | Sew You Think You Can Cook

Recipes for a Kid-Friendly St. Patrick’s Day

St. Patrick’s Day isn’t one of the holidays I really celebrate.

Anymore.

I had 4 great years celebrating the holiday with my best friend while living in the Florida Panhandle. She is of Irish decent and we always had a fabulous and festive dinner. We’d take turns hosting each year. You can read about some of our celebrations here: Irish Bread Braid.

As I don’t have too many St. Patrick’s Day recipes on the blog, I turned to some of my blogging friends to share their favorite kid-friendly recipes. I’ve assembled some of them into this great round-up.

10 Recipes for a Kid-Friendly St. Patrick's Day

Here are some fabulously green foods that even kids will love!

And what kid can resist a rainbow treat?

Tuesday Tattles #21

Tuesday Tattles

It’s been a long time coming, but the time has finally come to share the favorite reading material of my toddler.

These books have more words and higher level learning material than the still enjoyed baby book list I shared previously.

Books for a Toddler's Library

Disclaimer: This post contains Amazon affiliate links.

Winnie the Pooh’s Thinking Spot

This 12 book set teaches science in a way that can be understood by “a bear of very little brain.” These stories are about 25 pages long with full color images. We read this books following some TV time. Topics include gardening, gravity, and weather.

Daniel Tiger’s Neighborhood Books

Daniel Tiger’s Neighborhood on PBS is one of the TV shows I’m more than happy to let my kids watch. With lessons on managing emotions and understanding others, I think children and parents can learn a lot from the simple songs. While I think Daniel Tiger is geared more for Pre-K and Kindergarten aged children, my little ones learn a good bit from him, too. Treat received Daniel’s Day at the Beach and I was surprised to see that it was almost the exact script from the show in book form. Both of my boys like Daniel Tiger and enjoy him in literature form, too. Now if only the lessons could be learned more quickly… but then again, they are only 2 and 1 years of age.

There’s No Place Like Space

11014631_10102770016796001_2929400061734412428_nThis book is one that we’ve had for a long time (that’s a 7 month old Firecracker in that picture!). As a rocket scientist, I couldn’t not purchase this particular installment from The Cat in the Hat’s Learning Library. I just love the rhyming tour of our solar system and the beautiful illustration. We also have Oh Say Can You Say What’s the Weather Today which as also shared its time in the spotlight.

In the Forest

This pull tab book can be enjoyed by babies and toddlers alike, however pull tabs, flip tabs, and other interactive books are promptly demolished by Treat so they are reserved for parental supervision time and/or Firecracker only. In the Forest beautifully explains the changing of seasons through colors and animal activities. This adorable book was such a big hit that I gifted the Under the Waves version to a friend’s 2 year old daughter who loves the ocean.

Chug Chug Tractor

I have never seen a book be a bigger hit with both of my children simultaneously as this book. Chug Chug Tractor is a lift flap book with a light activated sound on each page. The story follows a tractor’s day on the farm from morning to night. If there isn’t enough light flooding into the house then the noises won’t happen, but when they do work the excitement on their little faces is enough to make anyone smile. But, you now how I said my littlest one can destroy a flip tab book in seconds flat? This particular book has the most tape of any in our collection, both Scotch and clear packing tapes!

Dragons

We picked up this Usborne book at the Popcorn Festival in Beavercreek, OH over two years ago and it’s been a big hit. It’s a fun flip tab book explaining the folklore of dragons and how they differ among cultures. It’s a fun book for fantasy loving adults, too!

Any book with stickers at the end

img_5437A lot of the “step into reading” books contain stickers, particularly if they’re books from a TV show or movie. I’ll usually pick up one of these books before a vacation -a new story and new stickers can always entertain small hands for at least 20 minutes. At first, I’d require reading through the story before getting a sticker. Of course, now that they can pull the sticker off the paper in {mostly} one piece themselves, it’s harder to police the sticker collection.

 

 

 

 

#MuffinMonday: Cherry Chocolate Muffins

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#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins to brighten their Mondays. There isn’t a theme to #MuffinMonday posts so anything goes, as long as it’s a muffin!

You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

I had planned on being creative with my muffin offering today with an original recipe. That particular recipe still has some tweaking to do so it’s going to have to wait for its grand debut.

Instead, I rushed to the handy dandy 50 Muffins booklet from one of my Food Network magazines.

These Cherry Chocolate Muffins can’t even pretend to be a health food. These are a dessert muffin, 100%. And they’re absolutely delicious!

I wasn’t wanting the kids to have any of the chocolate deliciousness before dinner, but they managed to sneak away with a muffin during their photo shoot. Hey, you all know by now that I love including photos of kid-approved recipes being eaten by the cute (yes, I’m biased) children, so who was I to stop them?! Following the snapping of the camera, the muffins were taken away.

img_5996Firecracker helped bake these muffins with a sweet friend. I sent 3 home with her. She claimed she wasn’t going to share them with her husband because they were too good. I’ll have too follow up on that report. I brought 6 over for a pizza night at another friend’s house. Her kids were picking the crumbs off the muffin liners. Seriously, guys, they’re that good. I left the rest for Treat and my husband, as Firecracker and I were off to the airport the next morning to reunite with our best friends from Ohio, who now live in Texas.

With all the insanity, it’s amazing I’m getting this post typed up for this month’s Muffin Monday! I’m quite thankful for the crazy long travel day and the early bedtime from both of my boys. “Are you trying to set a world record for speed typing?” asks my husband. Told you I’m cutting it close!

This recipe makes 15 muffins.

Cherry Chocolate Muffins

Ingredients:

  • 6 tbsp butter
  • 1/2 C mini semisweet chocolate chips
  • 1 3/4 C flour
  • 3/4 C sugar
  • 1/2 C cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 C frozen cherries, thawed, drained and chopped
  • 1 egg
  • 1 C milk
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract

Steps:

  1. Preheat oven to 350 degrees F. Line 12-15 muffin cups with liners, or grease.
  2. Put butter and chocolate in a microwave safe dish and melt, stirring occasionally.
  3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda. Stir in the cherries.
  4. In another bowl, whisk together the egg, milk, and extracts.
  5. Combine the wet ingredients into the dry, then stir in the melted chocolate and butter.
  6. Divide batter among prepared muffin cups. Bake 24 minutes, until a toothpick inserted comes out cleanly.

*This recipe is adapted from Food Network Magazine*

Cherry Chocolate Muffins for #MuffinMonday from Sew You Think You Can Cook

And don’t forget to check out these other muffin recipes:

Apricot Pistachio Matcha Muffins by Farm Fresh Feasts

Blueberry Buttermilk Muffins by A Day in the Life on the Farm

Cherry Chocolate Muffins by Sew You Think You Can Cook

Garlic Onion Muffins by Passion Kneaded

Muffins Florentine by Karen’s Kitchen Stories

Strawberry Yogurt Muffins by Food Lust People Love

Wild Rice and Carrots from The Migraine Relief Plan

When the opportunity arose to review The Migraine Relief Plan by Stephanie Weaver I jumped on it. While I’ve been lucky enough, at least in these first 28 years of life, to not be a sufferer of migraines, migraines do run in my family. My grandmother, great uncle, aunt, uncle, and mom have all dealt with varying versions of them. As a young child even my brother would suffer from headaches! Thankfully he’s outgrown them. I hope that means our family history of migraine attacks ends with our generation.

My mom’s headaches seem to be the least severe of the group, but I remember not even being allowed to utter the word “headache” around her, resorting to simply calling them an “H” when I was younger. I don’t know if that’s still the case, but I won’t use the word in her presence to this day. My aunt seems to suffer the most of the bunch and continues to get severe migraine attacks. These migraine attacks would result in days spent in bed and helped contribute to an early retirement. I can’t wait to share this book with her. As a doctor, I know she would appreciate the amount of research Stephanie put into developing the Plan. When I asked if it’d be okay to mention her in this blog post, I discovered that she’s already heard of the book and I look forward to giving her more information about it.

Disclaimer: I received a copy of The Migraine Relief Plan in exchange of my honest review. This post also contains Amazon affiliate links.

The Migraine Relief Plan: An 8-Week Transition to Better Eating, Fewer Headaches, and Optimal Health is an incredible resource for anyone living with migraines. Stephanie is an author, blogger, and certified wellness and health coach. She has a Master of Public Health in Nutrition Education from the University of Illinois. Her recipes have been featured in Cosmopolitan, Bon Appétit, Cooking Light, Parade, and more. She lives in San Diego, CA.

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The book is broken down into 5 parts: Creating the Plan, The Plan, Maintaining the Plan, Creating a long-term lifestyle, and Migraine-friendly recipes and meal plans.

In Part I you’ll read about Stephanie’s story. Part II explains the 8 week Plan. Stephanie’s 8 week plan is a perfect way to completely change your eating habits and lifestyle without “quitting cold turkey.” Even as a non-migraine patient I can look to her plan for ways to improve my own lifestyle. While near every processed grocery item contains “triggers” Stephanie’s well thought out way of eating and cooking is a fantastic guide for cutting out those boxed and packaged foods. (Something we said we were going to do when we moved back in April that still hasn’t happened…) Part III takes you through months 3-6 on the Plan, focusing on adjusting your lifestyle to reduce the onset of migraine attacks. Part IV is all about how to maintain your new lifestyle by slowly, thoughtfully, and carefully introducing potential trigger foods into your diet. Part V contains over 75 recipes to make your journey along the migraine relief plan delicious. Each recipe includes nutrition facts, helpful cook’s note, budget friendly indicator, and diet indicators.

I think the biggest game changer is cooking without salt. I’ve already tried 4 recipes from this book and not once did my husband comment on a lack of salt. Honestly, I was shocked! Stephanie has really succeeded in creating recipes that are full of flavor and healthy.

I made Herbed Cheese Spread (which I used as a pasta sauce for a quick dinner), Firehouse Turkey Chili, and Peachy Pulled Pork. All three were adult and kid approved!

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The recipe I’m featuring today is Wild Rice and Carrots. We served this side dish next to simply sautéed fresh tilapia for a great weeknight dinner. I had the leftover rice for lunch the next day. It’s been a while since I’d cooked with carrots and we found them to be delectable! They’re perfectly tender and subtly sweet. Wild rice was fun to work with, too! I think I’d only ever had the grain once before and I’m looking forward to utilizing it more as a side dish option.

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Recipe photography copyright 2016 by Laura Bashar

Wild Rice and Carrots

Ingredients:

  • 2 C (500 mL) filtered water or unsalted chicken or vegetable stock
  • 1 C (150 g) wild rice, rinsed and drained
  • 1 tbsp organic extra virgin olive oil or unsalted grass-fed butter
  • 2 large carrots, thinly sliced on the diagonal
  • 2 ribs celery, finely minced
  • 1 handful fresh Italian flat-leaf parsley, finely chopped
  • 1/2 tsp freshly ground black pepper

Steps:

  1. In a medium saucepan set over high heat, combine the filtered water and rice. Cover and bring to a boil, then reduce the heat to low and cook for 45 minutes. Turn off the heat and leave the cover on for at least 10 minutes.
  2. In a large skillet set over medium heat, warm the olive oil. Add the carrots and celery and cook, stirring frequently, for 6 to 8 minutes, or until tender. Stir in the rice, parsley, and black pepper. Cook 1 minute more until everything is warmed through.
  3. Serve right away or refrigerate, covered, for up to 5 days.

Vegan/Vegetarian, Dairy-free, Egg-free

Cook’s Note: Wile rice is only grown in North America and may not be available overseas. You could substitute a hearty brown rice instead. I wash the parsley, then roll it up in a clean kitchen towel to help absorb extra moisture. Finely chop just before adding to the recipe.

Budget friendly: Very

Per serving: 6 g protein, 35 g carbohydrates, 4 g fat, 0.5 g saturated fat, 54 mg sodium, 381 mg potassium, 4 g fiber

*This recipe is reprinted with permission from The Migraine Relief Plan, copyright 2016 Stephanie Weaver. Published by Surrey Books, an imprint of Agate Publishing, Inc.*

Wild Rice and Carrots from #TheMigraineReliefPlan from Sew You Think You Can Cook

Because my carrots were smaller than the ones photographed by Laura Bashar, I used 5 little colorful organic carrots instead of 2 large ones. Otherwise, I followed the recipe exactly to very happy reviews. I used water to cook my rice and olive oil for sautéing the veggies.